KAMUT® Khorasan Cheese and Onion Tear and Share Bread

This spectacular sharing bread works best with a strong tasting cheese. We used feta cheese but mature cheddar or stilton also work well.

Free from Egg, Soya, Nuts

Vegetarian, Wholemeal

Ingredients

Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Stir in the cider, and when everything looks craggy and lumpy, stir in the oil.
Using your hands gather everything together into a doughy mass.
Knead dough in the bowl, or on a work surface, for 100 presses.
Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Gently fry the onions in the remaining oil until they appear translucent then turn down the heat and cook until golden, about 40 minutes.
Oil a baking tray or line it with parchment and pre heat the oven.
Knead the dough for another 100 presses.
Put the dough on a lightly floured surface and roll it into a 25x35cm/10x14” rectangle. Spread the cooked onions evenly over the dough. Cut the feta into cubes and scatter over the onions.
Moisten the edges of the dough with water and roll into a cylinder, from the widest side, pinching the edges to ensure the filling is contained.
Lift the dough onto the prepared baking tray and make cuts in the dough at 2cm/1” intervals. Gently pull the dough into a circle so the slices create a fan.
Cover with oiled cling film and leave to rise in a warm place to rise for 30 minutes.
Remove the cling film and bake for 35-40 minutes.

Equipment

Frying pan, Baking tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes

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